Indulge in chocolate heaven with our Double Chocolate Muffins! These fluffy muffins are infused with cocoa and packed with white chocolate chips. Double the chocolate means double the satisfaction in each bite!
This muffin recipe can be ready in under 30 minutes thanks to the vegetable oil. No fancy equipment is required to make them, just a manual whisk, mixing bowl, and a 12-hole muffin tin with cases.
Looking for a new way to enjoy chocolate chips? Try our irresistible Chocolate Chip Oat Cookies and Double Chocolate Chip Cookies.
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Why You'll Love This Recipe
- They're perfect for a quick grab-and-go breakfast or snack when you need something indulgent yet satisfying.
- Double Chocolate Muffins are a crowd-pleasing addition to any brunch or afternoon tea gathering. They are guaranteed to impress guests with their rich flavour.
- They're an excellent way to use up any extra chocolate chips you have lying around in your pantry.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Self-raising flour - also known as self-rising flour.
- Brown sugar - adds a lovely, rich caramel flavour.
- Cocoa powder - use good-quality cocoa powder, either Dutch-processed for a deep, smooth flavour or unsweetened if that's what you have available.
- Milk - use full-fat cow's milk.
- Vegetable oil - use sunflower, canola oil, or a blend of both.
- Chocolate chips - I love to use white chocolate chips because of the contrast, but you could use any flavour of chocolate chips. You could also use a chocolate bar chopped into tiny chunks.
- Vanilla extract - use vanilla extract or pure vanilla bean paste. Avoid using vanilla essence, as it's less intense.
- Eggs - use large eggs at room temperature.
How to Make Double Chocolate Muffins
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Sift the flour and cocoa powder into a large mixing bowl. Stir in the brown sugar and mix until combined.
- Add the vegetable oil, milk, eggs and vanilla extract to a separate bowl. Mix with a manual whisk until combined. Pour into the flour/cocoa/sugar mix.
- Gently fold the wet ingredients into the dry ingredients, trying not to overmix. Carefully stir in the white chocolate chips, reserving a few to poke into the tops of the muffins before baking.
- Scoop the batter into the cases and bake in the oven for 20-25 minutes until a toothpick inserted into the centre comes out clean.
Top Tip
Using an ice cream scoop to scoop the batter into the cases saves time, and the muffins have a better chance of being the same size!
Substitutions
- White chocolate chips - you could use milk or dark chocolate chips instead of white chocolate chips. If you don't have any chocolate chips on hand, chop up a chocolate bar into tiny chunks.
Recipe Variations
For triple chocolate muffins, add two varieties of chocolate chips!
Common Questions
Double Chocolate Muffins taste best on the day they are baked. However, if there are any leftovers, they can be stored in an airtight container for 2-3 days.
Yes, wrap the muffins tightly in cling film and transfer them to an airtight container. They will last in the freezer for up to 3 months.
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📖 Recipe
Double Chocolate Muffins
Equipment
- 12-hole muffin tin
Ingredients
- 250 g self-raising flour
- 50 g cocoa powder, unsweetened
- 125 g brown sugar
- 125 mls vegetable oil, canola or sunflower or a blend
- 200 mls full cream milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 100 g white chocolate chips
Instructions
- Preheat the oven to 160°C fan/180°C/Gas Mark 4 and line a 12-hole muffin tray with the muffin cases.
- Sift the flour and cocoa powder into a large bowl. Add the brown sugar and stir until combined. (See image 1 in the recipe post above).
- In a separate bowl, mix the vegetable oil, milk, eggs, and vanilla extract until combined. Pour the mixture into the flour/cocoa/sugar mix and gently fold until combined; avoid overmixing. Carefully stir in the white chocolate chips. Optionally, reserve a few chocolate chips to stick into the tops of the muffins before baking. (See images 2 and 3 in the recipe post above).
- Divide the batter between the muffin cases, filling them about ¾ full. Bake in the oven for 20-25 minutes, until well risen and a toothpick inserted into the middle comes out clean. Transfer to a baking rack to cool before enjoying. (See image 4 in the recipe post above.)
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